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Asturian veal

Asturian veal

Roxa meat

  • Asturian veal
  • Asturian veal
  • Asturian veal
  • Asturian veal
  • Asturian veal
  • Asturian veal

Roxa meat

The two autochthonous races, Asturiana de los valles and Asturiana de la Montañas, are calves of great meat quality, with the qualities and textures demanded by the contemporary consumer. It is a healthy meat because it has low levels of cholesterol and uric acid, it is rich in protein and low in fat, it is also tasty and very juicy. It is also a rich source of iron, copper, phosphate, potassium, sodium and magnesium. Its excellent genetics is completed with a natural diet: breast milk and pastures.




Latitude: 43.1848106 Length: -5.3385282
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The Asturian pastures they are the raw material of your flesh. The green landscape of this community is populated by cattle that are born, raised and fattened in a privileged setting.

The meat of Asturias is already a national reference. Currently, its production is regulated under a Protected Geographical Indication (PGI). "Asturian beef", or "Roxa meat", as it is also popularly known, is a name that incorporates two bovine breeds: Asturiana de los valles and Asturiana de la Montaña. The first of them is gentle, it performs like a thousand wonders on uneven terrain and perfectly supports extreme temperatures. It is of chestnut hair, like Asturiana de la Montaña or Casina, which is implanted mainly in the eastern part of the Principality since time immemorial, fulfilling an essential function in the conservation of the environment.

They are slaughtered, cut and stored in registered facilities, following the stipulated norms, and in their commercialization they carry seals and specific labels of origin, weight, place and date of slaughter of the animal. The use of anabolic substances is totally prohibited.

Your seal of quality is fully guaranteed With rigorous controls, and throughout the Asturian geography, livestock competitions proliferate, where the most merit specimens are awarded, in an upward line of improvement of the bovine hut. Cangas del Narcea is the municipality that leads the meat production in Asturias, followed by Tineo, Allande and Piloña.

Asturian veal

Roxa meat in the kitchen

Grilled, grilled, stewed, prepared in multiple ways is already an essential dish of regional cuisine. It has been consolidated to the point that in many Asturian houses and restaurants there is no other product that does not carry this seal of guarantee. Depending on the stew that is going to be made, one or another piece must be chosen, and this is well known in the Asturian restaurant industry, which presents us with the best dishes and the best cuts, forging a basic list of dishes with this material cousin.

For Asturian restaurants: "our veal is the best" is their motto, and to give it more fame there are dream dishes: from the cachopo to the simple cutlet, passing through the governed meat, the sirloin with foie, the escalopin with cabrales , the steaks and a long etcetera. If we had to make a selection of the most popular and tasty recipes we would have to talk about sirloin with cabrales sauce and apple sweet, of the omnipresent and voluminous "cachopo".

The cachopo is similar in concept to the "French cordon bleu", two veal fillets stuffed with cooked ham and cheese, which in the Asturian version has Serrano ham and some essential cheese from the land, with various garnishes: mushrooms and peas, fried potatoes, although in its more Asturian version it incorporates cooked or fried turnips in butter. The cachopo is usually the reason for challenges between diners: to see who is capable of eating it whole ...

Cachopo of Asturias

Cachopo of Asturias

Cachopo is an Asturian preparation, a basic dish of its gastronomy that abounds throughout its…

Grand and bulky is also the popular chuletón. An ostentatious delicacy that is double if it is of Asturian origin and is accompanied by fried potatoes in straw.

If we remove the bone from a steak, it becomes a steak. The entrecote to Cabrales abounds in Asturias, but it is also served with other Asturian cheeses, with pepper, and with elaborate garnishes.

Sirloins and scallops They are also excellent red meat dishes. The Asturian meat can be tasted on the grill in all cases, even as carpaccio, freezing the meat and cutting it by machine.

Information:

Meat categories of Asturian Beef:

Culón veal: From animals slaughtered with a maximum age of twelve months and breastfed exclusively with breast milk. Very tender meat that is distinguished by its pink color.

Culon Yearling: From calves slaughtered with a maximum of eighteen months. These are animals with exceptional muscle development and just fat, which gives it its special juiciness and its peculiar deep red color.

Yearling: It is also slaughtered before the age of eighteen months and is of the non-French type, but maintains the best of its juiciness and flavor.

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Text: © Ramón Molleda for asturias.com Copyright Ramón Molleda